Thai Tempeh Satay

We’ve taken our love for tempeh to new depths with this Thai-inspired Tempeh Satay. It’s extremely flavorful, easy to make, and perfect for adding to just about any noodle or salad dish. Let’s do this!


Calories:  328,4kcal


Tempeh Skewers

  • 2-inch piece fresh ginger, peeled
  • 2 garlic cloves, peeled
  • ¼ cup lime juiced (2–3 limes, juiced)
  • ¼ cup white sesame seeds (toasted for added flavor)
  • ¼ cup water
  • 2 tablespoons low-sodium tamari (optional)
  • ½ tablespoon ground coriander
  • ½ tablespoon ground turmeric
  • 1 teaspoon liquid smoke (optional)
  • 1 Medjool date, pitted (optional)
  • 8 oz package of tempeh
  • 8 skewers (wooden or stainless steel)

Peanut Sauce

  • ¼ cup unsweetened peanut butter
  • ¼ cup water
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon rice vinegar
  • 1 Medjool date, pitted (optional)
  • ½ lime, juiced

How To Prepare

  1. To make the marinade, add the ingredients from the fresh ginger through to the blender. Process to a smooth, even consistency.
  2. To make the peanut sauce, add all of the sauce ingredients to a blender and blend until creamy. Transfer to a small bowl and set aside.
  3. Remove the tempeh from the package and slice into 8 pieces, about ¾-inch wide by 3 to 4 inches long. The number of pieces you slice and their size may vary depending on the shape of the package. Place the tempeh slices in a wide shallow dish or a zipper storage bag.
  4. Transfer the marinade to the container with the tempeh and make sure that all of the tempeh is coated with the marinade. Cover and let sit for 30 minutes. The longer it marinates for, the deeper the flavor will be but the easier it will be for the tempeh to fall apart.
  5. To make the skewers, thread the tempeh onto the wooden or stainless-steel skewers (soak wooden ones in water 10 minutes beforehand to prevent burning). Save the leftover marinade for basting.
  6. Preheat a grill or grill pan to medium-high heat. Place the skewers on the grill. Cook for 3 to 4 minutes, until they are warmed and lightly marked. Then flip and cook the second side for 3 to 4 minutes. Serve right off the grill with the peanut sauce for dipping.

Thai Tempeh Satay

  • Although it helps minimize sticking, it is not necessary to oil the grill first.
  • If you’re using an outdoor grill, you can place the skewers in aluminum foil and place that on the grill. This prevents sticking but limits the grill marks.
  • You can also make this dish in the oven. Soak wooden satay sticks at least 10 minutes first. Set oven to the «Broil» setting. Line a baking sheet with parchment paper and add the skewers. Place the pan on the top rack in the oven and broil until the tempeh starts to blacken. Flip and blacken the second side if you desire.
  • Don’t have any skewers? No problem! You can grill or bake the tempeh without them. Serve them over a bed of greens instead.

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Thai Tempeh Satay